LA CARTA & BEBIDAS

12-hour braised beef shank, melted Oaxaca & Monterey Jack cheese, crisped heirloom tortillas dipped in chili fat, cilantro, white onion, served with rich bone marrow consommé.

Slow-confit pork shoulder in lard, orange peel, and Mexican cola, crisped chicharrón cracklings, pickled red escabeche onion, salsa verde cruda.

Achiote-marinated pork roasted on vertical trompo, shaved thin with griddled charred pineapple, diced serrano, salsa roja morita.

Mexico City street-cart style braised rose meat flank seared on comal, lime zest, salsa de arbol, minced shallots, charred scallion garnish.

Crispy beer-battered wild snapper fillet, chipotle crema, shredded red cabbage curtido, pico de gallo, fresh lime wedge.

Braised king oyster & shiitake mushrooms in smoky chipotle-tomato broth with wild epazote, queso fresco, sliced avocado, raw white onions.

Hand-cut fried blue & yellow heirloom corn chips, molcajete-smashed avocado with charred serrano & sea salt, accompanied by salsa verde, salsa tatemada, and habanero-mango.

Crisp totopos layered with frijoles charros, melted quesillo, smoked queso sauce, black beans, pickled jalapeños, pico, cotija crumble, and Mexican sour cream.

Charcoal-grilled sweet corn on the cob slathered in Mexican lime-aioli, cotija cheese snow, Tajín dust, and fresh chopped cilantro.

Mini golden-fried flour tortillas stuffed with spiced shredded chicken, Monterey Jack cheese, served with avocado salsa verde dip.

Three corn tortillas stuffed with pulled poached chicken, smothered in roasted tomatillo-cream sauce, broiled Chihuahua cheese, served with Mexican red rice.

Cast iron plate of marinated skirt steak strips, griddled bell peppers, charred sweet onions, served with guacamole, warm flour tortillas, and sour cream.

Large 12-inch flour tortilla filled with grilled achiote pork, cilantro-lime rice, refried beans, cheddar blend, pico de gallo, and pickled jalapeño peppers.

Artisanal Oaxacan Espadín Mezcal, fresh pressed lime juice, Cointreau, smoked agave nectar, volcanic worm salt rim.

Blanco Tequila with a mezcal float, pink grapefruit soda, fresh lime squeeze, smoked sea salt rim, dehydrated citrus wheel.

Toasted rice and almonds steeped overnight, Ceylon cinnamon bark, Mexican vanilla pod, served iced in a tall clay tumbler.

Wild-fermented pineapple rind brew with piloncillo raw sugar, cloves, and star anise. Effervescent and refreshing.